Rye Bread
A flavorful, chewy bread that can be glamorized with grated orange peel, caraway seeds, fennel, or candied citron peel at Christmastime. Millie doesn’t let her breads rise too much before baking because it makes the texture too crumbly, and she cools most breads on their sides to help them keep their shape.
A flavorful, chewy bread that can be glamorized with grated orange peel, caraway seeds, fennel, or candied citron peel at Christmastime. Millie doesn’t let her breads rise too much before baking because it makes the texture too crumbly, and she cools most breads on their sides to help them keep their shape.
Yield:
Makes 4-5 loaves.Ingredients
2/3 cup molasses
1/2 cup butter or margarine, melted
1 tablespoon salt
2 tablespoons dry yeast, dissolved in 1/3 cup warm water
1 quart milk, heated to about 100 degrees F
7 cups rye flour
3 to 4 cups white flour
Butter
Instructions
Add molasses, melted butter, salt, and yeast to warmed milk. Stir in rye flour, 2 cups at a time. Continue stirring until very smooth, always in one direction. Then add the white flour, again stirring or kneading until smooth. Let rise until double in bulk. Punch down and let rise again. Knead on floured board, add more flour if dough is sticky. Shape into 4 or 5 loaves to fit your pans — oblong or round pans are good. Let rise until almost double in bulk. Bake in 350 degrees F oven until done. Butter the tops when you take them out of the oven.
